Today and share with you 5 home cooking methods, there are meat and vegetarian, balanced nutrition, simple and delicious, very suitable for a family dinner or Chinese food, no longer have to worry about eating anything, the following for everyone to introduce the detailed steps, there are like friends hurry up to learn it!
Vermicelli cabbage
1. Prepare ingredients:
Prepare two handfuls of vermicelli, soak in hot water for 10 minutes, soak until soft and then fish out the cool water so as not to clump together, and then cut into small pieces for later.
Prepare half a cabbage, remove the rhizomes and cut them into thin strips, rinse in clean water, drain and set aside.
Prepare a small piece of pork belly and cut into shredded meat.
Prepare an appropriate amount of peppercorns and millet peppers, wash them and cut into small pieces.
2. Start cooking:
Burn the oil in the pot, fully slide the pot after pouring out the hot oil to add cool oil, pour the shredded meat into the pot and stir-fry the oil inside, stir-fry the shredded meat fragrantly, stir-fry the color change, pour in the minced garlic and green and red peppers to stir-fry the garlic flavor, pour in the cabbage, turn the heat to quickly stir-fry for 1 minute, after the cabbage collapses soft, after returning to green, pour the vermicelli into the pot and stir-fry evenly.
Add 10 grams of soy sauce, a little sugar to freshen, 2 grams of chicken powder, 1 gram of pepper, 2 grams of dark soy sauce, quickly stir-fry the seasoning, the ingredients can be out of the pot after the flavor, a simple home-cooked vermicelli cabbage is ready.
Minced garlic oil wheat vegetables
Prepare a handful of fresh oil and wheat vegetables, remove the roots, cut into segments, wash and set aside.
Prepare a slice of red pepper and cut into thin strips.
Prepare an appropriate amount of minced garlic and set aside.
2. Sauce:
Prepare a small bowl, pour in 10 grams of oyster sauce and 10 grams of steamed fish sauce, stir well with a spoon and set aside.
3. Blanch the oil and wheat vegetables in the water:
Add an appropriate amount of water to the pot, after the water boils, pour the oil wheat vegetables into the pot, quickly blanch for 30 seconds, the oil wheat vegetables return to green, become soft after pouring out to control the water, put the oil wheat vegetables on the plate, evenly pour the prepared sauce, sprinkle with minced garlic and red pepper shreds for later.
The oil is then boiled in the pot, and when the oil temperature is 70% hot, the hot oil is poured on top of the minced garlic to stimulate the aroma, and a crisp and delicious garlic oil wheat dish is ready.
Stir-fry pork liver
Prepare a piece of pork liver, soak in water for an hour or so, remove the blood and toxins inside, remove the fascia on it, cut into about 3 mm of thin slices, so that it is easier to fry, eat is also more tender, after cutting first wash it with water, and then put it into the beer, add the right amount of water, soak a spoonful of salt for 10 minutes, beer can play a role in bacteriostatic and fishy
After 10 minutes, pour out the pork liver, rinse again with water, drain the water, add a spoonful of salt to the bottom flavor, add a pinch of starch and mix well.
Prepare an appropriate amount of millet pepper and line pepper, wash and cut into segments for later.
Cut the ginger and garlic together and add 20 grams of minced pepper sauce and set aside.
Cut a little more garlic seedlings and set aside.
Add 2 grams of salt, 2 grams of pepper, 2 grams of chicken powder to a bowl, then add 5 grams of aged vinegar and 5 grams of pepper oil, stir well and set aside.
3. Slide the pork liver with oil:
When the oil temperature is 40% hot, the oil surface is calm and does not smoke, the pork liver is quickly slid and fried for 10 seconds, and the pork liver is poured out after the color change and shape.
4. Start cooking:
Leave the bottom oil in the pot, first pour in the minced pepper sauce and stir-fry for a while, then add ginger and garlic minced together to stir-fry the aroma, pour in the green and red pepper segments and fry until it is broken, pour in the pork liver, pour in a little cooking wine to fishy, pour in the prepared sauce, put in the garlic seedlings, stir-fry for 10 seconds, and then pour a little bright oil to brighten the color to get out of the pot, a tender and smooth stir-fried pork liver is ready.
Salt baked chicken feet
1. Blanch the chicken feet in the water:
Prepare 500 grams of chicken feet, cut off the chicken toes with scissors, pour the chicken feet cold water into the pot and blanch the water, put in a few slices of ginger and a green onion knot, pour in a little cooking wine to fishy, boil the water after beating the foam in the pot, cook for two minutes, the chicken feet change color and then pour out, put in the prepared ice water to cool down, pick out the onions and ginger inside, the chicken feet will shrink rapidly when cold, so that it is more crisp to eat.
Prepare two gardenias, chop them with a knife, soak them in boiling water to soak them in color, and use them for a while to color the chicken feet.
2. Marinate the chicken feet:
After the chicken feet are cooled, drain the ice water on the top into the basin, add a little salt, 30 grams of salt baked chicken powder, grasp well with your hands, pour in the soaked gardenia water, the height of the gardenia water is best to be less than the chicken feet, cover with plastic wrap, put into the preservation cabinet and marinate for more than 12 hours.
After a long time of marinating, the chicken feet have been very flavorful, the chicken feet together with the marinade into the pot, after boiling on high heat, turn to medium heat and cook for seven or eight minutes to cook.
When the time comes to turn off the heat, fish out the chicken feet, let it cool a little and eat it, or you can refrigerate it in the refrigerator for 20 minutes, it is more crisp and delicious to eat, and a salty and baked chicken claw with salty incense teeth is ready.
Eggplant with minced meat
Prepare two purple eggplant, remove the two ends and cut into segments, put them directly into an atmospheric steamer and steam on high heat for 8 minutes.
Prepare a piece of pork belly, cut into thin slices and then chop into meat pieces.
Cut the green onion, minced garlic and millet pepper rings and set aside.
After 8 minutes, remove the soft, steamed eggplant and let it cool slightly to tear up long strips.
Burn the oil in the pot, pour out the hot oil after fully sliding the pot and add cool oil, pour the minced meat into the pot and stir-fry the fat meat inside, stir-fry the minced meat white, stir-fry the incense, add a spoonful of bean paste, a spoonful of chili sauce, sauté the sauce fragrantly, fry the red oil, put in the onion garlic and millet pepper and stir-fry until fragrant, pour the eggplant into the pot and stir-fry evenly, pour in a spoonful of water, add the appropriate amount of soy sauce, salt, pepper, a little white sugar to freshen, continue to stir-fry for 2 minutes to let the eggplant absorb the soup into the flavor.
After 2 minutes, add the appropriate amount of chicken essence, steamed fish soy sauce and stir-fry evenly, then sprinkle with green onions, and a simple and rice-filled eggplant is ready.